Oft unfairly overlooked as a lesser sibling to more popular Rome or Florence, in reality, Milan (or Milano if you’re showing off to less well-traveled acquaintances) has it all: there’s bucketloads of architectural heritage, a thriving financial district, mindblowing art (The Last Supper by Leonardo da Vinci calls the city home) and a world-leading fashion scene. And to top it all off? Milan has some of Italy’s best restaurants, too.
Classic Milanese dishes are hearty and rich, with a focus on meat-heavy delicacies, such as Risotto alla Milanese, a meaty risotto infused with saffron; ossobuco, a heavy veal stew; and a breaded veal cutlet called cotoletta. As is typical across Italy, you’ll find plenty of small, typically family-run trattorias serving up
However, with a total of 23 Michelin-starred restaurants, Milan’s fine dining scene is a thriving beast, too. The city’s finest chefs deftly showcase their skills, highlighting both classic Italian cuisine and international influences. These are seven of the best restaurants in Milan. Be warned: reservations disappear quickly.
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Il Luogo di Aimo e Nadia
A slick modern restaurant with almost glossy white walls and stark lighting, Il Luogo di Aimo e Nadia is on many a list of Milan’s best restaurants.
However, despite its contemporary look, Il Luogo di Aimo e Nadia actually has plenty of history under its belt. First opened in 1962, the restaurant has held two Michelin stars since 1990. Now led by chefs Alessandro Negrini and Fabio Pisani, the restaurant offers guests between the more traditional Percorsi menu and the experimental Territori offering.
While the restaurant leads with tasting menus, but guests can go for a la carte if they prefer. Sommelier Alberto Piras is on hand to make some excellent wine recommendations, too.
Giacomo
Swanky yet understated, Giacomo has successfully positioned itself as a restaurant beloved by locals, flashy tourists and A-List celebs alike. Located on an anonymous residential street just 15 minutes from the historical city center, the restaurant retains its sense of in-the-know secret, despite being regarded as one of the best restaurants in Milan.
If you’re not looking out for celebrities, the decor is something to be marveled at: celadon-colored walls, bookshelves and a striking mosaic floor provide exquisite surroundings. The cuisine includes fresh seafood prepared with wonderful Italian simplicity, sophisticated pasta dishes and delectable desserts.
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Cracco
Located inside the iconic Galleria Vittorio Emanuele II, Cracco is a restaurant in which to see and be seen. The interiors are a wonder and deftly forgo the more modern style that many Milanese restaurants prefer in favor of maximalist, Baroque-style beauty. There’s gilded edges, ornate panelling and mirrored walls; dimmed lighting further adds to the ambience.
Don’t be fooled into its all style and no substance, though. Chef Carlo Cracco’s vision, executed by head chef Luca Sacchi, celebrates Milanese culinary traditions while adding a creative flair. For example, there’s the classic Milanese veal, but also a rich chocolate souffle with lard and chilli. Diners can go a la carte or opt for the tasting menu.
The wine list is another thing worth writing home about. Curated by sommelier Gianluca Sanso, Cracco’s cellar is over 10,000-bottle strong and has one of the largest collections of French and Italian wines in the country.
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Sadler
Venture inside Casa Baglioni, a hotel set within an Art Nouveau building dating to 1913, and you will find the Michelin-starred Sadler – a petite Italian restaurant with a contemporary edge.
While Italian traditions guide the menu, chef Claudio Sadler’s cuisine (executed by executive chef Park Kisung) takes on international influence too. From the British classic of fish and chips to Asian-inspired wasabi mayonnaise, Sadler covers all bases.
The dining room itself is elegant yet modern, much like the hotel it sits in. Don’t miss a trip to the rooftop bar for pre- or post-dinner drinks – the views across Milan are spectacular.
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Enrico Bartolini al Mudec
The only place in the city to sport the maximum of three Michelin stars (according to the 2024 Michelin Guide) and one of just 11 in the whole of Italy, Enrico Bartolini al Mudec rightly takes its place as one of Milan’s very best restaurants.
Situated on the third floor of the Museum of Cultures, chef Enrico Bartolini has built his culinary philosophy around its location, with a firm focus on culinary philosophy and research. The restaurant offers two tasting menus: ‘Best Of,’ which showcases Bartolini’s best-known dishes and the ‘Mudec Experience,’ which is touch more experiential.
While the menus boast individual dishes across nine courses, both rely on the very best ingredients that Italy has to offer. Lamb is sourced from the Dolomites while veal comes from Piedmont. The prices here reflect the prestige; expect to part with some serious cash at Enrico Bartolini al Mudec.
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Andrea Aprea
First opened in the summer of 2022, Andrea Aprea Restaurant marked the second location in Milan from the eponymous chef. Expectations were high but Aprea delivered – the restaurant was awarded its first Michelin star in mere months, with a second awarded in the 2024 guide.
In addition to one-off special occasion menus, the restaurant runs three permanent set menus: Contemporaneità is about memory; Partenope examines a particular region of Italy; and finally, the star of the show, Signature – an eight-course menu rooted in Aprea’s culinary philosophies.
Located on the top floor of the Art Museum of Luigi Rovati Foundation, Andrea Aprea Restaurant is just as much about the setting as it is the food, with an atmospheric contemporary dining room overlooking both Porta Venezia Park and the busy open kitchen.
andreaaprea.com
D’O
Admittedly, if you’re only in Milan for a night or two, Ristorante D’O won’t be top of your list. But, if you’ve got time to spare, a short pilgrimage out of the city will be well worth your efforts.
The only Green-Michelin-starred restaurant in the area (and with two ‘standard’ stars to boot) D’O is the brainchild of chef Davide Oldani who keeps one eye on the past and another in the future in his culinary style. Italian traditions are firmly upheld, but his focus on sustainability means forward-thinking ideas and techniques are vital. He even has his own workshop for creating in-house flours and yeast products.
The food itself (which Oldani describes as ‘pop’ cuisine) is often deceptively simple. Expect detail-driven dishes with a focus on beautiful plating.
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